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Directions

Cut tomatoes into chunky pieces. Blend bouillon with basil, parsley and pepper into the tomatoes. Sauté the garlic in olive oil and bring just to a simmer. When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese. Stir well and blend the tortellini into the pan of tomato basil cream sauce. Serve topped with parsley and cheese.